Cucumber is so cooling in these hot months. With tomato it is even better. This soup is gorgeous. Not quite gazpacho, it is definitely similar. Best eaten chilled, it can have yoghurt stirred through. We first made it in 1998 – that sounds so very long ago. But it has stood the test of time, and as soon as hot weather hits, we make it again.
Our preference is to use tomato purees, pastes or sauces from our freezer – we made them in Autumn to get us through the Winter and Spring months until good tomatoes hit the green grocer shelves again. But it can be made by juicing tomatoes, or even with a can of tomato soup if you are desperate (don’t ever mention that I said that – we usually don’t promote processed foods!)
It is a filling yet cooling hot weather soup.
Quick Cucumber and Tomato Cold Soup
The juice from 4 – 6 juicy tomatoes, some tomato puree from your freezer (e.g. Pomarola), 1 can tomatoes (blended to make a puree) or 1 tin tomato soup
cucumber, lots, chopped finely
1 clove garlic, crushed
1 Tblspn finely chopped red onion
a tiny bit of tamarind water (optional)
lemon juice to taste
salt and pepper
coriander, parsley or basil, roughly chopped
nasturtium flowers, petals separated (optional)
plain yoghurt (optional)
Make 3 hours in advance.
Mix all together and chill in the refrigerator until ready to use. Taste and adjust seasoning and lemon/tamarind as required.
Garnish with a dollop of yoghurt (optional), and sprinkle with coriander and nasturtium flowers. YUM!
recipe notes and alternatives
If you are using the juice from tomatoes, juice some cucumber and zucchini with the tomatoes. Celery too, maybe some parsley if you blender handles greens well.
browse our Summer recipes